Recipe: Carmelized onions

Caramelized Onions

Here is the basic technique for caramelizing onions. The next step is to toss in a little balsamic or sherry wine vinegar. Serve on top of mixed greens with crumbled blue cheese or as a side dish.

• 4 tbsp. unsalted butter or extra virgin olive oil (butter if making soup)

• 4 large onions, thinly sliced (use red for the salad, white for soup)

• 1 small sprig fresh rosemary or fresh thyme

• 2 to 3 tbsp. balsamic or sherry wine vinegar, or to taste

• Pinch of sugar, or to taste

Directions

Melt the butter (or heat the oil) in a large, deep saucepan over medium heat. Add the onions and the rosemary or thyme, spreading them out as thinly as possible, so they brown evenly and are less likely to steam. Cook, stirring occasionally, until onions are very soft and become golden, about 35 to 45 minutes (the darker they become, the richer they will taste). Discard herb sprig. To use the caramelized onions in another dish, do so at this point. Otherwise, toss the onions with the vinegar, sugar, salt and pepper to taste.

Nutrition information per serving (1 onion):

Calories167Fat12 gSodium6 mg

Carbohydrates15 gSaturated fat7 gCalcium37 mg

Diabetic exchanges per serving: 2 vegetable, 2½ fat.

French Onion Soup Gratine

Serves 4 to 6.

• Caramelized onions

• 1 c. dry white wine (or leftover Champagne)

• 2 to 3 sprigs fresh parsley

• Salt and freshly ground black pepper to taste

• 4 to 6 slices crusty baguette, toasted

• 1 c. grated Gruyère cheese

• 1 c. grated Parmesan cheese

Preheat oven to 400 degrees.

Set the pot with the onions over medium heat and stir in the wine, scraping the bottom of the pan vigorously to get up all of the browned bits. Stir in the stock and the parsley, season with salt and freshly ground black pepper to taste. Bring to a boil; lower the heat and simmer for about 10 minutes. Remove and discard the parsley. (You may prepare the soup up to two days ahead; cool then cover and refrigerate. Reheat before proceeding.)

Place slices of toasted baguette in individual ovenproof bowls (or all in one large casserole). Ladle the soup into the bowls (or casserole), distributing the cheese evenly overall. Place on a sturdy baking sheet and bake until the cheese is melted and bubbly, about 10 minutes.

Nutrition information per serving of 6:

Calories335Fat20 gSodium503 mg

Protein18 gCholesterol53 mgDietary fiber2 g